My husband doesn't drink coffee, but he can't get enough of this coffee ice cream! —Esther Bergen, Clarendon Hills, Illinois
- 4 cups milk
- 2 cups sugar
- 3 cups cold strong brewed coffee
- 1 pint heavy whipping cream
- 2 teaspoons vanilla extract
- In a Dutch oven, heat milk to 175°. Stir in sugar until dissolved; cool. Transfer to a 3-qt. freezer container. Stir in the coffee, cream and vanilla. Cover and freeze for 4-5 hours or until mixture is slushy. Beat with an electric mixer until smooth. Freeze until firm. Remove from the freezer 30 minutes before serving. Yield: 12 servings.
Originally published as Coffee Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p222
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Quick Coffee Ice Cream
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review